Nope! Due to the long cooking time, and the efficiency of liquid in delivering heat, it cooks very evenly over a long period of time. At two hors or so, it'll probably be different; but give it six or eight and you'll never tell. Plus, it gets more tender the longer it cooks.

I think you will be fine. I usually do a 3.5-4 lb seven bone in the oven for six 6 hrs @ 275. I would guess the slow cooker will be a lower temp than that so I think it will work well. Are you adding any liquid?

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I usually do roasts that size in my slow cooker. I cut up an onion and line the bottom of the pot, then dry rub the roast and place on top. Usually I add only about 1/4 cup of water and let it cook for 8-9 hrs. Come out perfect.

The slow cooker is a braising method of cooking. Add chicken or beef stock (even water will do) to cover the bottom half of the meat, some assorted vegetables and cook on low until the world ends; it'll be good.

Dry cooking in a crock pot is something I avoid for "cheap" cuts like chuck, bottom round, or the like. The cheap/tough cuts have an amazing amount of flavor, but they really benefit from a long, low (temperature), and slow cooking method.

Nope! Due to the long cooking time, and the efficiency of liquid in delivering heat, it cooks very evenly over a long period of time. At two hors or so, it'll probably be different; but give it six or eight and you'll never tell. Plus, it gets more tender the longer it cooks.

I think that's fine. I've cooked lots of different cuts of beef in slow cooker for longer than that. I usually put some water in with it, but either way I don't think it should get dry because the moisture is trapped inside the slow cooker.